Скачать или смотреть Professional Flakiness Guaranteed! The Secret to Perfectly Layered Stovetop Tahini Pastry Recipe (Cr

Welcome to Culinary Compass! Today, we are mastering the art of the layered, crispy Tahini Pastry, cooked to perfection right on the stovetop. This isn't just a recipe; it's a deep dive into the Professional Cooking Techniques required to achieve maximum flakiness and that satisfying crunch, even if you are a beginner baker.

Achieving the perfect layers relies on two critical factors: maintaining the medium-firm consistency of the dough and utilizing the precise butter-oil mixture and specialized folding technique shown in the video. We cover essential dough handling secrets, including why controlled liquid addition is key and how proper resting and storage (preventing the dough from drying out) are vital steps often overlooked in Culinary Education. This technique ensures a Gourmet, airy texture every time.

If you enjoyed learning these professional baking secrets, please give the video a thumbs up and subscribe for more detailed recipes covering everything from classic Baklava to savory Burek. Let me know in the comments if you try this recipe!

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FULL RECIPE: Perfect Layered Stovetop Pastry

INGREDIENTS:
Flour: Approx. 4 cups (Use flour suitable for baklava/burek)
Salt: 1 teaspoon
Milk/Buttermilk: 1.5+ cups warm milk (added gradually)
Layering Fat: Approx. 7 oz (200g) Farm Butter (melted)
Layering Fat: Approx. 1/2 tea glass Vegetable Oil (mixed with butter)
Oil for Cooking: Small amount for the pan

INSTRUCTIONS:
1. Mix flour and salt. Add warm milk gradually until a medium-firm, slightly challenging dough is formed.
2. Knead well, place in a refrigerator bag, and rest for 30 minutes.
3. Divide the dough into four equal balls. Rest covered for 10 minutes.
4. Roll each ball out thinly (approx. 16-18 inches).
5. Brush generously with the melted butter and oil mixture.
6. Fold the dough as shown in the video to create layers (laminating process). Rest the folded pastries under a bag for 20 minutes until the fat hardens.
7. Gently stretch the rested dough pieces to fit your pan size.
8. Heat a pan, add a little oil, and place the pastry in the pan.
9. Cook on low heat initially, turning frequently and reapplying oil to dry spots, until golden brown and flaky. Enjoy the crunch!